Braised Nectarines With Champagne Honey Caramel

• 2 whole Nectarines, Halved And Pits Removed
• 2 teaspoons Sugar
• 1/2 cups Water
• 3 Tablespoons Butter, Unsalted
• 1/2 cups Champagne
• 1/4 cups Honey
• 1/8 teaspoons Allspice
• Salt
• Pepper

1. Arrange the nectarines on a plate cut side up.
2. Sprinkle the cut side of each nectarine half lightly with 1/2 teaspoon sugar.
3. Season lightly with salt and very little pepper, and let sit 15-30 minutes.
4. Heat a cast iron skillet over medium heat.
5. When the skillet is hot, add the nectarines cut-side-down.
6. Cook until the flesh just starts to caramelize to a medium brown.
7. Add half of the water and 1 Tablespoon of the butter.
8. When the butter is melted, roll the pan a little to distribute the liquid. Lift each nectarine to allow some of the liquid to get under them.
9. Cover the pan lightly with a lid (or a piece of aluminum foil), reduce the heat to medium-low and cook 15 minutes.
10. Uncover and add the remaining water and butter, champagne, honey, and allspice.
11. Roll the pan a little to combine and distribute the liquid. Lift each nectarine to allow some of the liquid to get under them.
12. Increase the heat to medium and cook until the liquid reduces to a melted caramel consistency.
13. Remove from the heat and let cool about five minutes.
14. Serve and enjoy.

nectarines, sugar, water, butter, champagne, ubc, allspice, salt, pepper

Taken from tastykitchen.com/recipes/desserts/braised-nectarines-with-champagne-honey-caramel/ (may not work)